Watermelon Creme Supreme - Just Fruit Recipes


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Watermelon Creme Supreme

8 oz Lemon low fat yogurt
3/4 c Skim milk
1 pk French vanilla instant pudding mix (3.4 oz size)
8 oz Nonfat Cool-Whip, thawed
1 pk Frozen reduced-fat pound cake, thawed (10.75 oz)
5 c Cubed watermelon (about 1" cubes, seeds removed)


Beat yogurt, milk and pudding mix in bowl until thick. Reserve 1 cup whipped topping. Fold remaining whipped topping into pudding mixture. Cut cake into 1/2-inch-thick slices. Spread half of pudding mixture in bottom of glass bowl. Top with half of cake slices; arrange half of the watermelon cubes over cake. Repeat layers of pudding mixture, cake and watermelon. Top with reserved whipped topping. Refrigerate, covered, at least 2 hours before serving.


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